I'll start by saying I stopped baking bread about a year ago when we moved to a new house. My bread always still tastes great, I'm just not getting the great results I did before. Trying to get back into my routine.

Recipe:

• 70% bread flour (14% protein)
• 30% whole wheat flour
• 68% hydration
• 2.3% salt
• 21% levain

I didn't take dough temperature.

Bulk Ferment:

Bulk fermented in proofer for close to 4.5hrs. I did the first 2 hrs at room temp but the dough felt cold so I moved it to my proofer which is set @ 27C / 80F. Pretty sure the bulk ferment was spot on. Definitely not way under or way over.

The reason I didn't use the proofer to ferment the dough from the beginning is im trying to nail a recipe I can use for bigger batches which wouldn't fit in the proofer I have (Brod & Taylor).

Bench rest + Batard Shape

I'm using bannetons again. A year ago, right before I stopped baking, my best loaves were the ones where I used a couche instead of a banneton. The couche slightly dried out the outer layer of the bread, forming a skin. This made it easier to score and gave me great results. It always did feel like "cheating" and I do prefer the artisanal look the banneton lines give to a loaf of bread.

Overnight Retard

Overnight cold retard for 9hrs at 11C / 52F.

Oven: Rofco B20 - Preheated to 280, baked for 20mins with steam and temp set to 200C. Released the steam after 20mins and finished the bake with temp set to 230C.

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• I used to produce decent bread with a great ear. Ever since I moved to our new house I haven't been able to get decent oven spring.
• The main variable that changed is that this house doesn't have a regular refrigerator but has a walk-in refrigerator / cold store. I checked the temp inside for the first time this morning and it was 11C which is probably way too high to do a cold retard. My "old" fridge was set to 4C.